Bread-making has become all the rage lately, and it looks like the trend is here to stay. But baking bread can be intimidating for first time bakers. Don’t worry, the No Hassle Yeast Bread is here to help. This loaf is designed to be easy-to-make while retaining the delicious crumb and golden brown crust you want from a homemade bread. No Hassle Yeast Bread requires no mixers, no kneading, and no experience. Make sure you have plenty of butter to serve with it!
Ingredients• 3 cups plus 1 1/2 tablespoon flour, bread or plain/all purpose divided • 2 teaspoons instant or rapid rise yeast • 2 teaspoons cooking or kosher salt, not table salt • 1 1/2 cups tap water, very warm but not boiling
Mix the 3 cups of the flour, the yeast, and the salt in a large bowl.
Add the water and mix until all the flour is incorporated. The dough should be wet and not kneadable but also not runny.
Cover the bowl with cling wrap or a plate.
Place the bowl in a warm place and allow the dough to rise until about doubled in size, about 2-3 hours.
You can, optionally, place the bowl in the fridge and allow the dough’s flavors to develop for up to 3 days. If you decide to do this, make sure you take the bread out and allow it to sit at room temperature for 45-60 minutes prior to baking.
Place a large Dutch oven with the cover on in the oven.
Preheat the oven to 450 degrees F.
Sprinkle a work surface with 1 tablespoon of the flour.
Scrape the dough out onto the floured work surface.
Sprinkle the remaining flour on top of the dough.
Fold the sides of the dough inward to make a round shape that you can move. The seam side should be on top.
Flip the dough onto a sheet of parchment paper, so the seam side is now down and the smooth side is up.
Place the dough in the center of the paper and form it into a round shape. Don’t worry if it isn’t perfect.
Carefully remove the hot Dutch oven from the oven.
Use the parchment paper to place the dough into the hot Dutch oven.
Place the lid on top.
Bake for 30 minutes.
Remove the lid and bake until golden-brown and crispy, about 12-15 minutes.
Transfer the Dutch oven from the oven, remove the bread, and let the bread cool on a wire rack for 10 minutes.
Slice and serve.